Basil Broiled Codfish with Garlic Veggie Pasta

I used to be really intimidated at the thought of preparing and cooking fish in my own house.  Buying it, seasoning it, cooking it… the whole thing seemed like an impossible task to conquer. Little did I know, it’s actually much easier to cook than almost any other meat… and it takes half the time!  On top of that, good fresh fish is delicious and very easily seasoned with just a handful of ingredients. So since I will live in Boston, and it would probably be some sort of sacrilegious act if I didn’t, I usually cook Cod about 1-2x per week.  I am very lucky to have a great fish market nearby my apartment where I typically purchase it, otherwise I will get it at Whole Foods.  Basically, you want to look for very red blood lines in your fish and you want it to smell like the sweet salty ocean, not rotting shellfish on a 90 degree day – avoid anything that looks the least bit brown!  Definitely check out this great guide that Cooking Light has to offer for the next time you decide to buy some fish!

Basil Broiled Codfish with Garlic Veggie Pasta

Yields: 2 servings


For the Fish:

  • 12 ounces Codfish
  • 5 cloves of Garlic, chopped
  • Handful of Fresh Parsley, chopped
  • 6 fresh Basil Leaves, chopped
  • 1/4 cup Dry White Wine
  • Juice of 1 Lime
  • 2 tablespoons olive oil

For the Pasta:

  • 1 cup Whole Wheat Pasta (I used fusilli, but any noodle will do)
  • 2 tablespoons olive oil
  • 5 cloves of Garlic, chopped
  • 2 Zucchinis, small dice
  • 1 tomato, small dice
  • 1/4 cup White Wine
  • Handful of Parsley, chopped
  • 6 fresh Basil Leaves, chopped
  • Shredded Parmesan Cheese, to your liking
  • Ground Red/Black Pepper, to your liking


  1. Preheat oven to 375 degrees and bring 3 cups of water in a large pot to boil.
  2. Chop all of the garlic and parsley/basil, place half the amount to the side (for pasta) and spread the other half evenly over the fish.
  3. Rinse your piece of fish and place in a medium sized casserole pan or baking sheet. Top the fish with the fresh lime juice and 1/4 cup white wine. Season with black or red pepper if you’d like!  Finish it by drizzling the olive oil on top of it.
  4. Place fish in the oven and set the timer for 15 minutes.
  5. Once your pasta water is boiling, pour in your dry pasta and cook according to package directions.
  6. While your pasta noodles and fish are cooking, chop up the zucchini and tomatoes.
  7. In a medium sized frying pan over medium heat, sauté the remaining half of your garlic for 2-3 minutes. Add the zucchini and tomatoes and cook on medium for about 5 minutes. Pour in 1/4 cup white wine, and continue to cook for 2-3 minutes.
  8. Once the pasta has finished cooking, drain and mix the pasta into the pan with your sautéed veggies. Add in the remaining parsley and basil to the pasta veggie mix.
  9. Once fish is cooked, flaky and completely white when cut into with a fork, serve with your veggies and pasta. Feel free to add Parmesan cheese to taste!




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